Quesadilla!!!

recipetineats.com

Ashley Barthel

subheading: QUESADILLAS:

6 to 8 flour tortillas (20cm/8″)

2 cups (200g) shredded Monterey Jack cheese (or other of choice) (Note 1)

¾ cup roughly chopped coriander/cilantro

1 cup corn kernels (frozen thawed or can drained)

ONE Filling of Choice, below (beef, chicken or vegetable)

subheading: QUESADILLA SPICE MIX:

1 tsp each onion powder, dried oregano, salt

2 tsp each cumin powder, paprika

¼ tsp each black pepper, cayenne pepper (optional)

subheading: CHOOSE ONE FILLING:

subheading: BEEF FILLING:

½ tbsp olive oil

2 garlic cloves , minced

½ onion , finely chopped

500g / 1 lb ground beef / mince

1 small red capsicum/bell peppers , diced

2 tbsp tomato paste

¼ cup (65 ml) water

subheading: CHICKEN FILLING:

2 ½ tbsp olive oil

500 g/1 lb chicken thighs , skinless boneless (Note 2)

2 garlic cloves , minced

1 small onion , quartered and sliced

1 small red capsicum/bell pepper , diced

subheading: VEGETABLE FILLING:

2 tbsp vegetable oil

1 onion , diced

2 cloves garlic , minced

1 can of black beans, drained (400g/14oz)

1 capsicum/bell pepper , diced (any colour)

1 cup corn (canned drained or frozen thawed)

¼ cup tomato paste

¼ cup (65 ml) water

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